Oreo Truffles

 Prep Time:

30 min

Total Time:
1 hr 30 min

Makes:
3-1/2 doz. or 42 servings, one truffle each

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

You can make them with other kinds of Oreos too, like mint Oreos. 

Peanut Butter Crispies

1/2 cup corn syrup
1 tbsp molasses
1/2 cup powdered sugar
1/4 tsp salt
1 cup peanut butter
3 cups crushed graham crackers

Melt the sugar into the corn syrup, molasses and salt over low heat. Mix in the peanut butter. Pour over crushed graham crackers. Stir until it all clumps up. If it's still sticky, add more graham crackers. If it's crumbly, take graham crackers out.

Tastes delicious with chocolate melted on top or mixed into a good brand of vanilla ice cream.

Brookies

 Ingredients:

Make a batch of brownie batter, OR 1 pkg whatever brownie mix you want, Ghirardelli is my fav

Make a batch of cookie dough, OR 1 pkg premade cookie dough

Chocolate chips

Preheat oven to 350 degrees F. Spray 9 by 13 inch pan with cooking spray. Pour the brownie batter into the pan. Put on some chocolate chips. Then put globs of cookie dough on top. Put on s'more chocolate chips. Laugh at my funny joke. Now you may proceed. Put pan in the oven and cook for 30 min. 

For a special twist: Put caramel on it because why the heck not. 

This cannot be good for you

 Crust:

1 stick butter, melted

1 1/2 C crushed Oreos

1/2 C flour

Bake at 350 for 10 min

Layer 1:

1 8 0z. pkg. cream cheese (softened to room temp)

1 C powdered sugar
1 C cool whip (from 8 oz tub)

Layer 2:

1 large box chocolate instant pudding, prepared according to box directions

Layer 3:
the rest of the cool whip from the 8 oz tub

Banana Bread

 

• 1 C all-purpose flour
• 3/4 C white whole wheat flour
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 C sugar
• 2 eggs
• 1/2 C oil
• 3-4 bananas, roughly mashed
• 1/4 C buttermilk (or 2 TBSP sour cream)
• 1 tsp vanilla
• 3/4 C chocolate chips

Preheat oven to 335°F.
Sift together first four ingredients.
Beat sugar and eggs with a whisk until light and fluffy. At least 3 min, if not more.
Drizzle in oil.
Add bananas (make sure they're not pureed- some good chunks of banana are part of what make this bread so good), buttermilk, and vanilla.
Fold in flour mixture and chocolate chips. 
Pour batter into a greased 9" x 4" loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Or in 4 mini loaf pans for 35-40 min. 

Blueberry Breakfast Cake

 

INGREDIENTS

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk

• INSTRUCTIONS

  1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

This is so happening thx Uncle Doug

 For a Halloween-themed dessert:

Ingredients:
1 20 oz. bag of assorted Mars candy bars
1 10 oz. bag of M&Ms

Unwrap all the candy bars. Dump them unceremoniously into a heavily buttered 8-inch cake pan. Create the top crust by dumping all the M&Ms on top. Bake at 110 F for 30 minutes. Allow the dessert to rest at room temperature until solid. Serve with a garnish of Karo syrup (optional).

Apple Pie

 1 hour 30 minutes, plus cooling time to prepare serves 8-10

INGREDIENTS
1(9-inch) pie crust
Pie filling:
6 large baking apples, peeled, cored, and sliced,1/2 inch thick
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 cup heavy whipping cream
1 teaspoon vanilla extract

For streusel topping:
1 stick cold, unsalted butter, cubed
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt

Preparation: is
Preheat oven to 350 degrees F. Press pie crust into a 9-inch round baking dish.
Prepare streusel topping. Combine brown sugar, granulated sugar,1/2 cup flour,1teaspoon cinnamon, ginger, salt, cubed butter. Mix with clean fingers until crumbly. Set aside.
Mix 1 cup sugar,2 TB flour, 1/2 tsp cinnamon and 1/4 tsp nutmeg, in a bowl. Set aside.
Beat egg, heavy cream, and vanilla in a large bowl until well combined. Add sugar mixture to egg mixture and whisk to combine. Evenly distribute apple slices around pie shell. Pour liquid mixture over top of apples.
Place pie on a baking sheet and bake for 18-20 minutes. Remove from oven and evenly spread streusel mixture over top of pie. Return pie to oven and bake for an additional 45-50 minutes. Let pie cool completely before slicing.

Chocolate Chip Cookie Pizza (from Double Dave's)

 

Crust

Use pizza dough recipe, bake pizza dough for 6 min at 400-450 degrees F

• “Sauce”

• 
  

• 1/2 stick (4 T) butter softened

• 1 TBSP white sugar
       1 TBSP brown sugar
  

       3 TBSP flour

• 
  

• Streusel

• 
  

• 3 Tablespoons cold butter

• 
  

• ¼ teaspoon vanilla extract

• 
  

• ⅓ cup + 1 Tablespoon all-purpose flour (50g)

• 
  

• ⅓ cup sugar (66g)

• 
  

• 2 Tablespoons brown sugar tightly packed

• Powdered Sugar Glaze

• Ingredients

  2

  cups powdered sugar

  2

  tablespoons margarine or butter, softened

  1

  teaspoon vanilla

  3

  to 4 tablespoons milk or half-and-half
• Mix all ingredients until well combined.

Instructions

1. Preheat oven to 400-500F (260C) and line a pizza pan with parchment paper. Set aside.

2. Prepare your “sauce” by mixing ingredients thoroughly. Spread on crust nearly to edges

3. Grate cold butter with cheese grater. Add other streusel ingredients. Mash together with a fork or fingers until mixture is crumbly. Sprinkle evenly over the sauce.

4. Bake for 5-10 min till streusel starts to brown.

5. Remove from oven. Sprinkle chocolate chips evenly overtop and drizzle with powdered sugar glaze if desired

Yummywuelos (like buñuelos but different)

Ingredients:

Cinnamon

Sugar

Butter

Flour tortilla

Turn on stove to low. Butter tortilla heavily, and then place it on the pan. When tortilla gets hot (I just use my hand to test) use spoon to sprinkle on cinnamon. And sugar. And more cinnamon. And more sugar. Then, when you’ve finished, turn off stove. Enjoy! 

Pineapple Upside Down Cake

 It's pretty easy to make. Get a glass or aluminum pan, and cover the bottom with a mixture of melted butter and brown sugar. Maybe half a cup? It should be about a quarter inch thick on the bottom of the pan. Lay canned pineapple slices in a symmetric arrangement over the brown sugar. If you have maraschino cherries you can put those in the middle of each ring.

Then make up a yellow cake mix from a box (the kind where you add eggs, oil, and water. Betty Crocker or something like that.) But instead of using water, use the liquid from the pineapple can. Pour the batter over the pineapples and sugar. Then bake it how it says on the cake box. I'm guessing 350 degrees for 25 minutes? I guess it depends whether you made a short fat cake or used the biggest glass pan you have and made it really flat.

It tastes best when you eat it hot, maybe with a little vanilla ice cream or a glass of milk.

Best Chocolate Cake Ever

 Ingredients:

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened Dutch cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup canola oil

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again. I just buttered and floured my pans well and had no problem getting the cakes out. Also, I used 9" pans since that's what I had and it turned out fine.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and sour cream, then gradually beat in the water. Add the vinegar and vanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake pans.

Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely. These cakes are very soft, and it helps to freeze them for 15 minutes at this point.

Peanut Butter Frosting

 

• 1 cup confectioners' sugar

• 1 cup creamy peanut butter

• 5 tablespoons unsalted butter, at room temperature

• 3/4 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.